Spicy Pineapple Shrimp Lime Crunch (Printable)
Spicy sautéed shrimp and caramelized pineapple on a lime avocado slaw—bright, gluten- and dairy-free.
# List of ingredients:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon chili powder
05 - 1/4 teaspoon cayenne pepper, or to taste
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Pineapple
09 - 1 cup fresh pineapple, diced
→ Avocado Lime Slaw
10 - 2 cups shredded green cabbage
11 - 1 large ripe avocado, diced
12 - 1/4 cup fresh cilantro, chopped
13 - 2 green onions, thinly sliced
14 - 1/4 cup freshly squeezed lime juice (about 2 limes)
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon honey or agave syrup
17 - 1/4 teaspoon salt
→ Garnish
18 - Lime wedges
19 - Extra cilantro leaves
20 - Sliced jalapeño, optional
# Steps:
01 - Combine shrimp with olive oil, smoked paprika, chili powder, cayenne, garlic powder, salt, and black pepper in a medium bowl, tossing until evenly coated.
02 - Preheat a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2 to 3 minutes per side, until opaque and pink. Remove shrimp from skillet and set aside.
03 - In the same skillet, add diced pineapple. Sear for 2 to 3 minutes, stirring occasionally, until golden and lightly caramelized. Remove from heat.
04 - Combine shredded cabbage, diced avocado, cilantro, and green onions in a large mixing bowl. In a small bowl, whisk together lime juice, olive oil, honey or agave, and salt. Pour dressing over the slaw and toss gently to coat.
05 - Divide avocado slaw evenly onto four plates. Top with sautéed shrimp and caramelized pineapple. Garnish with lime wedges, extra cilantro, and sliced jalapeño if desired.
# Expert Advice:
01 -
- The slaw’s limey crunch feels like something you’re supposed to keep all to yourself, but you’ll wind up sharing the secret anyway.
- It’s bright, bold, and comes together so quickly you’ll forget takeout ever existed.
02 -
- If the shrimp overcook even for a moment, they’ll jump from juicy to rubbery—so don’t let them linger in the pan.
- Whisking the lime dressing separately and tasting it on a little cabbage saved me from a dressing that’s either too tart or too bland.
03 -
- Let your skillet preheat well before adding shrimp or pineapple so you get caramelization, not steaming.
- If making ahead, mix the slaw base but add the avocado and dressing right before serving to keep things crisp and green.